Spinach-Avocado-Herb Dip (Paleo, AIP)
Let’s face it: dips are fun. Who doesn’t love dips? They make food fun, and delicious. The word “dip” might even be the reason you’re reading this post. Dips are so much fun that they even make spinach fun. It’s true. Take this dip for example. Here I’ve paired spinach with avocados (another fun food, by the way) and added some fresh herbs to create a nutrient-rich, anti-inflammatory, power-packed and superfun dip. Serve this at your next gathering and you can’t go wrong. Unless you go fun-overboard, by dancing the Funky Chicken or something weird like that. Then you’ve taken it too far.
Avocados are not only delicious, but are also packed with health benefits. Read more about the health benefits of avocados in this blog post. Spinach is one of the most nutrient-dense foods you can eat, and the great thing about it is its versatility. Raw or cooked, stand alone or in a pesto, spinach makes for some very yummy and creative dishes. Eat more spinach. Here are a few of the health benefits of spinach to get you going:
- high in anti-oxidants
- heart healthy
- promotes bone health
- high in vitamins and minerals, including magnesium
We’ve been really into avocados lately, and have been big fans of spinach and fresh herbs for years. Smoothies, salads, dips and casseroles, no green dish is safe from us. With my renewed love of avocados, I have found that combining this superfruit with a superveggie like spinach is a match made in heaven. They are delicious together, and your body feels good eating them. Pay attention when you eat this dip – notice how your body responds. For this dip, I used a little fresh cilantro and basil for additional health benefit and of course flavor. And to me, no dip is complete without garlic. Enjoy this over chicken or hamburger, with plantain chips, or in a grain-free tortilla, the options are endless!
- 6c raw organic spinach, washed
- 2 organic hass avocados
- 1c organic basil, washed
- 1c organic cilantro, washed
- 1/4 organic yellow onion, rough chopped
- 2 garlic cloves, peeled and smashed
- 2T olive oil
- juice of 1 organic lemon
- 1/2tsp Himalayan sea salt
Throw all ingredients except olive oil into food processor and process. Drizzle olive oil into processor while its running. Process until creamy and smooth. Eat immediately or store in fridge for up to two days.
And don’t forget: eat more spinach!